Blue Eye Cod With Curry Sauce Recipes

Steps:

• Heat the 2 tablespoons of oil in a wok or saute pan until hot.
• Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
• Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
• Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
• Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
• Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.

Steps:

• Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
• Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

Steps:

• Preheat the oven to 300°F (150°C).
• Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
• Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
• Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8-10 minutes.
• Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20-22 minutes, or until the fish is opaque and easily flaked with a fork.
• Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
• Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
• Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
• Enjoy!

Steps:

• Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
• Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
• Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Steps:

• In a large saucepan, saute onion in oil until golden brown.
• Add cinnamon, bay leaf, ginger and garlic.
• Continue to saute for another 1 minute.
• Add chili powder, cumin, coriander, turmeric and stir to mix for about 1 minute.
• Add chopped tomato, chilies, and cod into the sauce, stir to mix.
• Season with salt.
• Cover the pan and simmer for 15 minutes.
• Remove bay leaf before serving.
• Serve on a bed of steamed rice and a side of salad.

Steps:

• Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
• Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
• Serve vegetables and fish with mint scattered over.